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RECIPE: DENVER RIBS WITH GIN & JUICE BBQ SAUCE

Bake

PREP: 20 Minutes COOK: 2.5 Hours

Serves 3-4

Difficulty: Intermediate
The juniper in gin complements the natural flavor of venison, while the warm and earthy spices paired with a sweet and tangy BBQ Sauce come together for a symphony of flavor. It’s a pairing that will send your taste buds to new levels of deliciousness. 
RECIPE BY MARK COCKCROFT
Ingredients
  • 2 packs Maui Nui Venison Denver ribs
  • ½ cup gin
  • ¾ cup orange juice
  • ¼ cup honey
  • ¼ cup rice vinegar
  • 1 bay leaf
  • 2 tsp ground coriander
  • 2 tsp ground black pepper
  • 2 Tbsp, minced fresh rosemary
  • 1 tsp ground allspice
  • 2 tsp fine sea salt, plus additional as needed
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground cinnamon
  • ¼ cup tomato paste
  • 2 Tbsp neutral oil (avocado or sunflower), divided
Directions
Step 1:

Preheat oven to 275°

Step 2:

In a small bowl, mix together the coriander, black pepper, rosemary, allspice, and salt.

Step 3:

Using a paper towel, pull off the thin membrane on the back/bone side of the ribs (a small pairing knife helps get a starting point to grip). Rub the ribs with 1 Tbsp oil and then sprinkle all over with the spice mix.

Step 4:

Place ribs on a baking sheet and cover tightly with foil. Cook in the oven for 1-1/2 to 2 hours, or until tender but not completely falling off the bone.

Step 5:

Meanwhile, add the remaining Tbsp oil to a small saucepan over medium heat. Add the garlic powder, ginger, cloves, and cinnamon. Cook, often stirring, for 1 minute. Add the tomato paste and cook, often stirring, for 2 minutes or until slightly darkened.

Step 6:

Carefully add the juice, gin, honey, vinegar, and bay leaf. Stir to combine and scrape any bits from the bottom of the pan.

Step 7:

Bring to a boil, then lower the heat and simmer until reduced by about half and thickened to a nice syrupy consistency, whisking occasionally. Taste and add salt and a splash of vinegar as necessary – it should be a nice mix of sweet and tangy with notes of spice from the gin and aromatics. Remove bay leaf and set aside.

Step 8:

When the ribs are tender, remove the foil and cook for an additional 30 minutes.

Step 9:

Remove the baking sheet from the oven and turn it to broil with the rack about 6 inches from the element.

Step 10:

Brush the ribs all over with the bbq sauce (reserve at least 1/3 to drizzle at the table) and broil, meat side up, until the ribs and sauce are nice and bubbly with just a touch of caramelization.

Step 11:

Remove from the oven and let cool slightly. When you can safely handle them cut between the bones into individual ribs and arrange them on a platter.

Step 12:

Drizzle with the remaining sauce or pass it around at the table. If the sauce has cooled too much and has thickened up, just gently reheat it, adding a splash of water if necessary to loosen it up. Enjoy!

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